Meringues
calories: high
category: basics
cost: low
difficulty: high
preparation time: 40
Preparation Put the egg whites into a bowl and whip them until they are stiff. Add the icing sugar a little at a time. Now add the castor sugar stirring delicately working from the bottom towards the top.
Heat the oven to 90° and in the meantime put the meringue mixture into a confectioner’s pouch with an opening of 1 centimetre. Line an oven dish with oven paper and arrange the meringue balls far from each other.
Put the dish into the oven and bake for 90 minutes. At the end, check that the underside of the meringues are dry and crisp. If they are not, turn the meringues over and leave them in the oven for a further 20 to 30 minutes. Remember that they shouldn’t go brown, so check them frequently.
Once they are ready, take them out of the dish and let them cool. The Chef's tips While your meringues are in the oven, do not close the oven door completely to prevent the humidity from making them soft. Be careful to avoid any trace of egg yolk in the mixture. Curiosity Meringues do not really bake but rather dry out. If you want your egg whites to whip up properly, use fresh eggs and put your bowl and whisk in the freezer for ten minutes before use.
Heat the oven to 90° and in the meantime put the meringue mixture into a confectioner’s pouch with an opening of 1 centimetre. Line an oven dish with oven paper and arrange the meringue balls far from each other.
Put the dish into the oven and bake for 90 minutes. At the end, check that the underside of the meringues are dry and crisp. If they are not, turn the meringues over and leave them in the oven for a further 20 to 30 minutes. Remember that they shouldn’t go brown, so check them frequently.
Once they are ready, take them out of the dish and let them cool.
